Panko Parmesan Pork Chops
If you love pork that is crispy on the outside and juicy on the inside, our Panko Parmesan Pork Chops won't disappoint!
Servings 6
Calories 303kcal
Ingredients
- 3-6 THIN boneless pork loin chops (pounded thin)
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup panko bread crumbs
- ½ cup finely grated or shredded parmesan cheese
- ⅓ cup all purpose flour
- 1 Tablespoon parsley (dried) (or 3 T fresh parsley)
- 1 teaspoon garlic salt
- ½ teaspoon thyme
- ½ teaspoon paprika
- 3-4 eggs (beaten)
- 3 Tablespoon cooking oil
- 4-6 lemon wedges (optional)
Instructions
- Spread pork on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until pork loins are very thin, even pieces. Season both sides with salt and pepper.
- Combine panko, cheese, flour, parsley, garlic salt, thyme and paprika in a medium-sized bowl. Whisk together eggs in a separate bowl.
- Dip pork loins, one at a time, into eggs and then into the dry ingredient mixture, coating each side completely. Place coated pork loins on a large plate or baking sheet.
- Heat cooking oil in a medium-large pan (my absolute fave!). Cook pork loins for 3 minutes on each side and until fully cooked through.
Video
Notes
- For faster cooking, purchase thinly sliced pork chops.
- If you have extra time, allow pork chops to sit on the counter for 10-20 minutes prior to cooking. Giving the pork a little time to warm up will keep the outside from cooking much faster than the inside.
- Use a meat thermometer (we recommend the Thermapen) to check the pork's internal temperature, which should be 145°F at fully cooked.
- For added flavor, squeeze some lemon juice over the cooked pork loin.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 14g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 134mg | Sodium: 1428mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 2mg